Create your own dishes inspired by Emmy Governors Ball Menu

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Create your own dishes inspired by Emmy Governors Ball menu 08/22/2014 at 11:40 ET 0SHARES Subscribe Reprint

Tonya Wise / Invision / AP

Want a taste of what Jon Hamm, Kerry Washington and Julia Louis-Dreyfus will be sampling by the profit (or loss) in the Primetime Emmy Awardsâ Ona Monday?

While A-list celebrities of TV a menu with four stars in the dance of Governors, studded celebrity after party after the ceremony, catering event is Patina Restaurant serves has, dishes, inspired and developed PEOPLE an exclusive version to home can be prepared.

Be served while candidates like Bryan Cranston and Taylor Schilling a peach and tomato salad appetizer of grilled heritage (see below), Patina Chef Joachim Splichal and founder created a spin-off for amateur chefs Bruschetta with peaches, figs and almond topping ciabatta bread.

RELATED: PHOTOS: Emmy dresses that remind us of delicious meals

Instead of plating single slice of beef for each guest (see below), suggests a more familiar Splichal option: Cut the meat on a cutting board and cut into thin slices. He offers a simple delight of grapes and fried potato as a side dish.

S'mores Cupcakes, a treatment which is a stripped down version of her S'mores-top Creme Brulee: and to end the meal.

With a menu like this, be ready for a standing ovation from guests.

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Tonya Wise / Invision / AP

Peach-Fig and tomato bruschetta
Makes 8 servings

16 slices of ciabatta toast
1Â cup chopped yellow peaches
Striped 1Â cup chopped sweet figs
1A cup chopped tomatoes
¼ cup chopped Vidalia onion, diced
¼ cup parsley choppedÂ
Cupa ½ honey vinaigrette (see below)
Kosher salt and freshly ground pepper, to taste
¼ cup fresh basil choppedÂ
Marcona almonds ¼ cup toasted choppedÂ

Combine give peaches, figs, tomatoes, onions and parsley in a bowl. Dress with the vinaigrette, salt and pepper. Show mixture on top of the bread toastedÂ. Garnished with basil and almonds.

Honey Vinaigrette
Seasoned rice vinegar ¼ cup
2 tsp. Dijon mustard
2 tbsp. Honey
Extra virgin olive oil ¼ cup
Kosher salt and freshly ground pepper, to taste

Whiska all ingredients until combined in a BowAbout.

Tonya Wise / Invision / AP

Beef fillet with spicy grape and Crispy PotatoesÂ
Makes 8 servings

1 pound potatoes
½ Gal. Rape
Kosher salt and freshly ground black pepper, to taste
4-5 pounds. Prime beef
2 cups Grape Relish (see below)
Kosher salt and freshly ground black pepper, to taste

1 Peel and very thinly sliced ??potatoes on the mandolin. Soak in cold water for 20 minutes. Master potatoes and dry well with paper towels.

2 In a heavy saucepan, heat the oil to 375F. Fry the sliced ??potatoes in small amounts until they are golden brown, about 3-4 minutes. (Make sure the oil to 375 degrees between batches back.) Season with salt and pepper.

3 In a large skillet, fry, broil steak and other beef.

4 Court to appoint a butcher block or cutting board and serve with grape relish and crispy fries.

Grape Relish
1 pound grape variety, pitted and halved
2 tbsp. chopped shallots
2 tbsp. Chives
2 tbsp. Seasoned rice vinegar
2 tbsp. Extra virgin olive oil
Kosher salt and freshly ground pepper, to taste

Combine all ingredients in a serving bowl. Mix and serve at room temperature in the carving with sliced ??filet mignon.

Tonya Wise / Invision / AP

S'mores Cupcakes with Graham Cracker chocolate CrumbleÂ
Serves 24

2¼ cups plus 2 tbsp. Sugar
1¾ cup flour
¾ cup, A 1 tbsp. Cocoa powder
1 tsp. Baking soda
1 ½ tsp. Baking soda
1 tsp. Salt
2 large eggs
1 cup of milk
½ cup vegetable oil
2 tsp. Vanilla extract
1 cup boiling water
1 ½ cup biscuit crumbs
A … "cup unsalted butter melted
9 ounces bittersweet chocolate, finely chopped
2 jars marshmallow meringue

1 Preheat oven to 350F. Line 2 standard muffin tins with cupcake liners; aside.

2 Sift 2 cups plus 2 tbsp. sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer. Using the paddle, combine the ingredients on low speed.

3 In a large bowl, combine eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; Make cake batter aside.

4 Place biscuit crumbs, remaining ¼ cup sugar, and melted butter in a large bowl; stir until well blended.

5 Insert a biscuit tbsp. mixture in the bottom of each prepared pan. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake shirt. Reserve remaining biscuit mixture for topping.

6 Place 2 tsp. chocolate in any form. Transfer muffin tins in the oven and bake until the edges of the biscuit mixture is golden, about 5 minutes. Remove from oven and fill each cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and biscuit mix. Return to oven and bake, rotating pans halfway through baking, until plates are firm and cake tester inserted in the center comes out clean, 18-20 minutes. To transfer muffin tins, leave to cool a wire rack and let cupcakes in the pan for 10 minutes. Cupcakes from the pan and cool completely.

7 frosting to a large pastry bag with a large plain round or French tip transmission equipped. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, brown the meringue, being careful not to burn the cupcake liners.

â € "Nancy Mattia

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